3 organic eggs
2 tablespoon organic canola oil
1 cup organic skim milk
3/4 cup organic flour, sifted
1/4 pound light organic cream cheese
1/4 pound low-fat organic cottage cheese
2 tablespoon organic sugar
1 teaspoon organic vanilla extract
1/2 cup non-fat organic sour cream
1/2 cup organic raspberry preserves

Instructions:

Place organic eggs in a small mixing bowl. Pour in organic canola oil and organic milk and whisk until completely combined together. Add organic flour and organic salt. With a rubber spatula work from the bottom up to mix, making sure all the flour is completely moistened. The batter should be smooth with no lumps. Spray a skillet with an organic non stick cooking spray. Pour 4 tablespoons of the batter into the prepared skillet. Cook over medium heat 2 minutes or until the bottom is a nice golden brown. Do not flip the pancake over. Remove from skillet and place on a piece of wax paper with the cooked side up. Continue until all the batter is used. With an electric mixer on medium speed beat together in a separate bowl organic egg, organic cream cheese, organic cottage cheese, organic sugar and organic vanilla. With a spoon fill each pancake with the egg mixture being sure to not go all the way to the edges. Roll the pancake up. Continue until each pancake is filled and rolled. Spray the skillet again with organic non stick cooking spray. Place rolled pancakes into the skillet. Cook over medium heat about 5 minutes or until a golden brown being sure to cook all sides this time. Serve with organic sour cream and organic raspberry preserves on the side.

Number of Servings: 10
Serving Size: 1 rolled pancake with sour cream and raspberry preserves

What a way to start the day!

Filed under: Food, Main Dish, Organic, Recipes by Healthman
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